Camel Cookery

Camel is the only red-meat entree on the extensive menu, and preparing it for cooking takes six days. To soften the strong taste, it is braised, rather than boiled or roasted, as indigenous cooks do, then served with black truffles and foie gras.

The writer of that passage has failed to communicate intelligibly how indigenous cooks prepare camel. Do they braise it? Or do they boil or roast it? I usually do reasonably well at reading comprehension, but I just can't make out what that sentence is trying to tell me.

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